Servings: 4

1 package brown-&-serve scallops 1 package brown-&-serve scallops
1 can crabmeat 1 can crabmeat
1 can tuna 1 can tuna
1 can French-fried onion rings 1 can French-fried onion rings
1 can frozen cream of shrimp soup (thawed) 1 can frozen cream of shrimp soup (thawed)

Preheat oven to 350° F.
Grease 1½-qt. casserole.
Set aside a few onion rings for top of dish; crumble the rest.
Sprinkle some onion ring crumbles in bottom of casserole; then layer remaining ingredients in casserole, sprinkling remaining onion ring crumbles between layers.
Place a few whole onion rings on top.
Bake for 30-mins.

Remember that the size of tuna cans, if you can even find it in a can, has gotten substantially smaller over the years. Adjust accordingly.  Remember that the size of tuna cans, if you can even find it in a can, has gotten substantially smaller over the years. Adjust accordingly.
SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)  SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)